Toasted herb breadcrumbs

Preparation info
    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About


  • 60 g unsalted butter
  • ½ cup finely chopped brown onion
  • ½ cup


Melt butter in a saucepan, then add onion and celery and fry until well browned (but not burnt). Strain the vegetables from the butter and return butter to saucepan. Fry breadcrumbs in butter until golden and slightly dry. Combine with fried onion and celery, chives, dill, parsley, salt and pepper. Store for 1 week in the fridge, or for up to 3 months in the freezer.